Day Late and a Dollar Short.

The last two days have been packed with things and I didn’t realize I hadn’t written until my head hit the pillow last night. If it had been earlier than 11 I might have gotten back up to post, but I figured I’d just write in the morning instead.

One day I’ll get organized. Maybe.

Anyway, I wanted to share my favorite crock pot meal. I found the original recipe on a website called “skinny” something, or at least it had some iteration of “low fat” in the name. I’m not a fan of low fat stuff, but the recipe seemed decent. So I changed it around a bit and came up with something super delicious (with plenty of good fat).

IMG_0959

I need a new camera…

This makes enough for our family of 3.5 (one of us isn’t eating food yet) to eat at least 4 meals. I haven’t tried freezing it yet because it’s so good I actually look forward to eating it for lunch or a second dinner.

Tip to make this even easier:
If you’re cooking something that calls for a partial onion, dice the remaining onion and store in a tupperware in your fridge while you’re cooking. This way you can just dump the onion into the pot when you’re ready to start the crock pot.

Santa Fe Chicken

  • Servings: 8-12
  • Difficulty: easy
  • Print
2 chicken breasts
1 medium onion, diced
4-5 cloves garlic, minced
1 bell pepper (any color), diced
28 oz diced tomatoes
16 oz black beans (drained)
4 oz diced green chilies
1.5 cups bone broth
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1.5 teaspoons cumin
dash cayenne
1/4 cup fresh cilantro, chopped (for garnish)
1-2 avocadoes

  1. Combine everything but the cilantro and avocado in your crock pot. Cook on low for 8-10 hours or high for 4-6.
  2. 30 minutes before serving, shred the chicken.
  3. Serve over white rice.
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